📝 About This Recipe
This quintessential Tex-Mex classic combines the nostalgic crunch of a fast-food favorite with the vibrant, fresh flavors of a professional kitchen. Featuring perfectly seasoned ground beef, crisp iceberg lettuce, and a zesty lime-crema dressing, it’s a textural masterpiece that hits every craving. The star of the show is the golden, shatteringly crisp flour tortilla bowl that elevates this from a simple salad to a spectacular edible centerpiece.
🥗 Ingredients
The Protein
- 1 pound Ground Beef (80/20 lean-to-fat ratio for best flavor)
- 2 tablespoons Taco Seasoning (preferably a blend of chili powder, cumin, and garlic powder)
- 1/4 cup Beef Broth (to keep the meat moist)
The Edible Bowls
- 4 large Flour Tortillas (10-inch burrito size)
- 2 cups Vegetable Oil (for frying, or use cooking spray for baking)
The Salad Base
- 1 head Iceberg Lettuce (shredded into thin ribbons)
- 1 can Pinto Beans (15 oz, rinsed and drained)
- 1 cup Cherry Tomatoes (halved)
- 1 cup Cheddar Cheese (freshly shredded)
The Zesty Dressing & Toppings
- 1/2 cup Sour Cream (full fat for best texture)
- 1/4 cup Salsa Roja (your favorite heat level)
- 1 tablespoon Lime Juice (freshly squeezed)
- 1 large Avocado (diced or sliced)
- 2 tablespoons Pickled Jalapeños (optional, for heat)
- 1/4 cup Fresh Cilantro (roughly chopped)
👨🍳 Instructions
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1
In a large skillet over medium-high heat, brown the ground beef, breaking it into small crumbles with a wooden spoon until no pink remains, about 6-8 minutes.
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2
Drain any excess grease from the skillet. Stir in the taco seasoning and beef broth. Simmer for 3-5 minutes until the liquid has reduced and thickened into a glossy sauce that coats the meat.
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3
To create the tortilla bowls, heat 2 inches of oil in a deep pot to 350°F (175°C). Use a metal ladle to push the center of a tortilla down into the oil, holding it in place to form a bowl shape as it fries. Fry for 1-2 minutes until golden and rigid. Drain on paper towels.
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4
Alternatively, for a lighter version, lightly spray both sides of the tortillas with oil and press them into oven-safe bowls. Bake at 375°F (190°C) for 10-12 minutes until crisp.
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5
Prepare the dressing by whisking together the sour cream, salsa, and lime juice in a small bowl until smooth. Set aside.
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6
Thoroughly wash and dry the iceberg lettuce. Shredding it into thin ribbons provides that classic fast-food texture that captures the dressing perfectly.
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7
In a large mixing bowl, gently toss the shredded lettuce with the rinsed pinto beans and halved cherry tomatoes.
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8
Begin assembly by placing a generous handful of the lettuce mixture into the bottom of each crispy tortilla bowl.
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9
Top the lettuce with a warm scoop of the seasoned ground beef, followed by a generous sprinkle of shredded cheddar cheese so it begins to melt slightly.
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10
Add the diced avocado and pickled jalapeños over the cheese.
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11
Drizzle the prepared zesty crema dressing over the entire salad in a zig-zag pattern.
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12
Finish with a flourish of fresh cilantro and serve immediately while the beef is warm and the bowl is crunchy.
💡 Chef's Tips
For the crunchiest bowl, ensure your oil is at exactly 350°F; too cold and the tortilla will be greasy, too hot and it will burn before it gets crisp. Always grate your own cheddar cheese from a block to avoid the waxy anti-caking agents found in pre-shredded bags. If the salad is for meal prep, keep the warm beef and the dressing in separate containers to prevent the lettuce from wilting. You can substitute ground turkey or plant-based crumbles for the beef; just add a teaspoon of olive oil to compensate for the lower fat content.
🍽️ Serving Suggestions
Pair with a cold Mexican Lager or a refreshing Hibiscus Agua Fresca. Serve with a side of extra-chunky guacamole and warm corn chips. A side of Mexican Street Corn (Elote) off the cob makes a fantastic warm accompaniment. For a spicy kick, serve with a variety of hot sauces ranging from mild verde to habanero.